Roasting is one of the simplest and most versatile ways to create a memorable meal, whether you're cooking a quick weeknight supper or hosting an elegant dinner party. In this fully revised edition of our classic guide to roasting, you'll learn everything you need to know to master this essential technique. As instructive as a private cooking class, the book includes more than 120 traditional and innovative recipes for roasting poultry, meat, seafood, vegetables and fruit. Including chapters devoted to grill-roasting and special-occasion meals, this comprehensive volume embraces a diversity of all-American and international flavors. You'll find in-depth information on choosing the right pan, trussing and seasoning, testing for doneness, carving and much more. Helpful how-to photographs illuminate techniques and recipes. Hardcover, 304 pages.